Creamy Brussels Sprouts Bacon

This creamy Brussels sprouts with bacon is a bubbling-hot comfort dish that transforms a simple vegetable into a standout side. I often reach for this recipe during the holidays but it is just as welcome on a chilly weeknight. The savory aroma and rich flavors always bring requests for seconds.

My first time making this was out of desperation when I needed a hearty side for Thanksgiving and was low on ingredients. Since then it has become one of the most requested family dishes at every big meal.

Ingredients

• Thick cut bacon: gives smoky richness and savory crunch. Opt for a hearty brand with plenty of meat not just fat
• Fresh Brussels sprouts: bring subtle bitterness and a satisfying bite. Choose bright green heads that feel dense when squeezed
• Minced garlic: builds aromatic flavor. Use fresh cloves and mince finely for best taste
• Butter: creates a silky, rich sauce base. Go for unsalted so you control the seasoning
• All-purpose flour: thickens the cream sauce to perfect consistency. Scoop lightly and level for best results
• Heavy cream or half and half: makes everything luscious. Use heavy cream for extra silky texture or half and half to lighten things up
• Parmesan cheese: melts into the sauce and adds a salty note. Buy blocks and shred yourself for freshest taste
• Mozzarella cheese: gives the signature cheesy pull. Low moisture mozzarella melts beautifully without watering down the sauce
• Salt and pepper: needed to balance and boost all the other flavors. Start with a pinch and taste as you go

Step-by-Step Instructions

Cook the Bacon:

Slice thick cut bacon into bite sized pieces. Place in a large cast iron skillet over medium heat. Stir occasionally until crisp and browned. Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate to drain

Sauté the Brussels Sprouts:

Carefully remove some of the bacon grease but leave just enough to coat the bottom of the pan for flavor. Increase the heat to medium high and add Brussels sprouts cut side down. Sprinkle lightly with salt and pepper. Let them cook undisturbed until the cut sides develop a deep golden char about six minutes. Stir in the minced garlic and cook until fragrant about thirty seconds

Make the Cream Sauce:

Transfer Brussels sprouts out of the pan and melt butter over medium heat in the same skillet. Sprinkle in flour and whisk constantly for one minute creating a blond roux. Slowly pour in the heavy cream while whisking to prevent lumps. Once the mixture begins to steam but not boil stir in the parmesan until fully melted and smooth

Combine the Ingredients:

Add back the sautéed Brussels sprouts and cooked bacon. Fold to coat everything thoroughly in the rich sauce. If needed transfer mixture to a baking dish

Finish with Cheese and Bake:

Sprinkle mozzarella over the top and gently stir just enough to distribute. Bake uncovered at four hundred degrees until the center is bubbling hot and the Brussels sprouts are fork tender about fifteen to twenty minutes

Serve Immediately:

Remove from the oven and let sit for two minutes before serving

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Every time I make this I use extra garlic just like my grandmother did. Her kitchen always smelled like roasted garlic and sizzling bacon whenever she made Thanksgiving sides. I think that is what makes this dish feel nostalgic and special.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave until the sauce is bubbling. I find a splash of extra cream helps revive the rich texture after chilling.

Ingredient Substitutions

Turkey bacon works well if you want to lighten things up. If you are dairy free try a plant based milk and non dairy cheese you enjoy. You can also swap mozzarella for fontina or gouda for a change.

Serving Suggestions

This pairs perfectly with roasted meats or poultry dishes. It is also hearty enough to stand as a main for lunch with a crusty slice of bread. Try adding toasted pine nuts or a sprinkle of chili flakes for a twist.

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The Roots of the Recipe

Brussels sprouts have long been a beloved winter vegetable across Europe and the United States. Combining them with bacon and cream is a classic comfort tradition elevated by the decadent baked cheese top. The smell always reminds me of cozy family gatherings and special meals.

Frequently Asked Questions

→ Can I use frozen Brussels sprouts for this dish?

Fresh Brussels sprouts provide the best texture, but frozen can be used if thawed and well-drained before cooking.

→ Which bacon cut offers the most flavor?

Thick-cut bacon yields a heartier, smoky flavor and meaty bite that complements the creamy sauce.

→ Is it possible to prepare this ahead of time?

You can assemble the dish in advance and refrigerate it. Bake just before serving for best results.

→ What can I substitute for heavy cream?

Half and half works well as a lighter alternative, though the sauce may be slightly less rich.

→ How do I prevent the sauce from curdling?

Whisk the cream in gradually over low to medium heat and avoid boiling to keep the sauce silky-smooth.

→ Can I add other cheeses to this dish?

Yes, cheddar or Gruyère can add extra depth and tang to the creamy cheese blend.